The Ultimate Vegan Chili
Omnivore and picky eater approved. Need I say more? The ultimate comforting high protein dinner, that can be loaded with plenty of fresh toppings.
Ingredients
- 1.5 tbsp olive oil
- 3-4 cloves chopped garlic
- 1 chopped yellow onion
- 1 tsp smoked paprika
- 1 tbsp ground cumin
- 2 tbsp chili powder
- 1 tsp SALT
- 3 cups cooked beans - I used a combo of kidney & chickpea
- 1 cup TVP
- 1 tbsp coconut sugar
- 2.5 cups vegetable broth
- 1 can diced tomatoes - Including the liquid
- 1/4 cup fine cornmeal
- 1 tbsp nutritional yeast
- 1 tbsp butter - I used brand Melt
- 2 tsp fresh lime juice
- salt and pepper to taste
Instructions
- In a stockpot over medium heat, add oil and onions. Cook for about 3-5 minutes, or until translucent. Add garlic and cook for another 1-2 minutes.
- Add cumin, salt, smoked paprika and chili, stirring continuously for 1 minute. This will allow dried spices to really come to life and be more flavourful.
- Add beans, sugar, TVP diced tomatoes and 2 cups of broth (reserve the other 1/2 cup) and bring to a good simmer before lowering heat to med-low. Allow to cook, while stirring frequently for about 20 minutes.
- In a small bowl, combine cornmeal, nutritional yeast and 1/2 cup of the broth you set aside. Whisk together until combined. Slowly add to chili and stir until well combined. This will thicken chili, while also adding flavour depth. Cook for another 10 minutes.
- Stir in butter, lime and salt and pepper to taste.
Notes
- WTF is TVP? It stands for textured vegetable protein and can be purchased online, at most large grocery stores, health food stores and bulk stores. I like the Bulk Barn ones. - Feel free to use whatever beans you have on hand. Also, I have used up to 4 cups and still super yummy! - Brown sugar or maple syrup can be used in place of coconut sugar. - If your picky eater hates onions, cut them nice and big so they can be easily taken out.